INGREDIENTS :
- 3 lbs. chuck roast
- 1 package ranch dressing mix
- 1 package Au Jus mix
- 6 tablespoons butter
- 6-8 Peperoncino hot peppers
- 1 slow cooker liner
INSTRUCTIONS
DIRECTIONS:
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Place the roast in a slow cooker liner.
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Sprinkle over the ranch mix and the au jus mix.
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Place pats of the butter, and the Peperoncino over the roast.
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Pour in 1/2 cup (or more) Peperoncino brine.
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Tightly close the liner and use a strong clip to keep it shut.
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Freeze until ready to use.
COOKING DIRECTIONS:
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